Tuesday, 25 September 2012

Cheesecake heaven

Prior to becoming vegan, I didn’t really eat much
cheesecake. I had a cheese allergy, but I would occasionally indulge in a piece
on a special occasion.

My mum used to make cheesecake’s for the local café, who
would serve them and sell them (we’re talking a looooong time ago, before
food/hygiene laws changed!) so I knew she likes cheesecake (and she was well
known for making yummy ones!). So with her birthday approaching, I started
looking into what to make her for the celebration!!

I knew I wanted to make her a vegan cake (that was a no
brainer!) but I wasn’t sure if I wanted to go safe vegan (easy chocolate cake)
or ‘scary’ vegan (cheesecake).

I settled on scary vegan.

**cue scary music**

I decided to make Vegie Head’s Better than Reece’s Peanut
Butter ‘Cheesecake’ – knowing it was a VH recipe, I was in safe hands and it
was less scary.

Getting the ingredients proved to be a bit more of a
nightmare than I thought! I already had most of them, but I needed some Tofutti
cream cheese, vegan biscuits, more agave syrup and silken tofu
(ahhhhhhhhhhhhhhhh!!!).

I went to 3 supermarkets to get the 4 ingredients!! By the
time I got to the last supermarket, I was ready to have a small breakdown. But
I guess if these places are sold out, it means there are people out there
buying vegan products, so that’s a win!!

I set out making the cheesecake, making one helluva mess
along the way!!

I’m not going to post the recipe, because you can find it in
Vegie Heads e-book, a
genuine bargain at only $7 for almost 30 delicious recipes!!

I brought the cheesecake out of the fridge, stuck a candle
in it, we all sang happy birthday then served it up. At this point, no one was any
the wiser. I waited until everyone had enjoyed a mouthful, before I gleefully
announced – it’s made of tofu!!! L-whack looked a little freaked out initially,
but then dug back into his piece (we’re both very sceptical of tofu)!

Sorry about the lack of focus...

This ‘cheesecake’ is so rich, creamy and delectable – and oh
so easy. You could even just serve the filling as a mousse or something.

I absolutely cannot wait to make this again, and freak out
some more unsuspecting people – who knew tofu could taste so freaking good?!!

Thank you Miss Vegie Head for your inspiring, delicious and
non-scary recipe. You helped mum’s birthday to be a great one xx

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About Me

Late November 2011, I had a light bulb moment. I know that sounds really cliché, but I did.
I was reading an Animals Australia email which was about bobby calves and the actual process & production of milk.
I felt so angry with myself for being so ignorant, and foolishly believing that animal products came from happy, healthy animals (you know, happy cows mooing among the yellow daisies on the rolling green pastures of the high country).
From that day, I vowed to make a change in my life. L-whack (my man) & I decided to embark on the path to veganism and ethical eating. I admit that as two individuals, we will barely scrape the surface - but it’s a step in the right direction, and will do what we can to spread the word and encourage those around us to think twice. Admittedly, we are a quite a way off from being fully vegan. I’m addicted to all things chocolate, ice cream comforts me and as a coffee snob, the journey to find a soy milk has been.. well… interesting. I’m writing this blog for a bit of fun. And to educate myself. I’d like to look back in a couple of years and pat myself on the back for making such a positive improvement in my life.